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Buck-wheat Fritters. Called Dockings.

Buckwheat fritters made with buckwheat flour, milk, yeast, eggs, and milk for batter thickness, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Buckwheat and flour work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Buck-wheat Fritters. Called Dockings.

Ingredients

Directions

Make the batter

  1. Mix buckwheat flour with warm milk and yeast.

  2. Let the mixture rise in a warm place for about 1 hour.

  3. Beat the eggs in a separate bowl.

  4. Combine the risen mixture with the beaten eggs and enough milk to achieve pancake batter thickness.

Cook

  1. Fry the batter in a hot skillet until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Buckwheat + flourtop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Buckwheat + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together328 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buckwheat flour
Provides the main body and nutty flavour of the batter.
Yeast
Ferments the batter during the rise, making it light and airy.
Eggs
Add structure and richness, helping the fritters set and hold together.
Milk
Adds moisture and adjusts the batter to a pancake-like thickness.

The step that matters

Letting the batter rise. The yeast needs a warm place to ferment properly. Under-rising leaves the batter dense, while a warm rise gives the gas bubbles that make the fritters light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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